| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Chicken, Mushrooms, Onions, Wine | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped finely | |
| 1/2 | lb | Mushrooms, sliced |
| 4 | T | Butter |
| 1 | lb | Chicken livers, cut into |
| bite size pieces | ||
| Salt and pepper | ||
| 1/2 | c | Red wine |
| 1/2 | c | Beef stock or bouillon |
| 2 | T | Fresh parsley, chopped |
| 2 | T | Cornstarch |
| 1/2 | Filo leaves, cut in half | |
| lenghtwise | ||
| minutes on cookie sheet. |
INSTRUCTIONS
In large skillet, saute onion and mushrooms in butter until limp. Add chicken livers, cut in bite-size pieces. Saute until brown. Add salt, pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a cup and make smooth paste. Add to chicken livers, stirring constnatly. Make smooth gravy. Prepare filo leaves. Place small amount of liver mixture at one end of filo. Fold over sides and roll up. Can freeze or chill until time to serve. Once ready to bake - heat oven to 375 F. Bake for MC formatting by bobbi744@sojourn.com NOTES : Can easily double. Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #722 by Roberta Banghart <bobbi744@sojourn.com> on Aug 05, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 588
Calories From Fat: 413
Total Fat: 47g
Cholesterol: 122.1mg
Sodium: 37.2mg
Potassium: 984.6mg
Carbohydrates: 33.1g
Fiber: 4.5g
Sugar: 9.3g
Protein: 9g